Cubano Sandwich
From buttery Cubano bread to juicy mojo pork that’s been marinating overnight like it has secrets, this sandwich isn’t just a recipe—it’s an experience. Sharp mustard, pickles with attitude, and a hot press finish? Yeah, this Cubano sandwich came to serve.
Ingredients
Cubano Bread:
- 370 ml water - warm
- 10 g yeast
- 500 g bread flour
- 13 g sugar
- 5 g salt
- 30 g lard
Mojo Pork:
- 5 lb pork shoulder
- 2 garlic cloves
- 2 shallots
- 2 oranges - zest
- 3 limes - zest
- 3 oregano leaves or 1 tsp dried
- fresh mint
- ground cumin
- 1 cup olive oil
- 2 serranos - optional, for heat
- salt to taste
- 250 ml lime juice
- 250 ml orange juice
English Mustard Sauce:
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp water
- 1 1/2 tbsp sugar
- 1/2 tsp salt
- 1/2 cup mustard powder
Quick Pickles:
- pickling cucumbers - sliced
- garlic
- fresh dill
- sugar
- salt
Final Assembly:
- cubano bread
- Mojo pork - shredded
- ham slices
- swiss cheese
- mustard sauce
- pickles
- butter - for pressing
Instructions
Cubano Bread:
- In a bowl, mix warm water with yeast. Let it bloom for 5–10 minutes.
- Add sugar, flour, and salt. Mix until dough forms.
- Knead the dough until smooth (10–12 min by hand or 6–8 min with mixer).
- Add lard and knead until incorporated and dough is elastic.
- Let the dough rise in a greased bowl, covered, for about 1 hour or until doubled.
- Shape into long loaves and let rise again for 45 min.
- Bake at 190°C (375°F) for 20–25 minutes until golden.
Mojo Pork:
- Blend garlic, shallots, zest, oregano, mint, cumin, serranos, lime and orange juices, olive oil, and salt into a marinade.
- Marinate pork shoulder in the mojo overnight (at least 6 hours).
- Roast in oven at 160°C (325°F) for 3–4 hours, or until fork tender.
- Shred and set aside.
English Mustard Sauce:
- Mix all ingredients in a bowl until smooth.
- Adjust seasoning as needed. Let sit for at least 15 minutes.
Final Assembly:
- Slice the bread open.
- Layer mustard, Swiss cheese, ham, mojo pork, and pickles.
- Butter outside of sandwich.
- Press in a hot sandwich press or grill pan with weight until golden and cheese is melted.
